Page 49 - Phonebox Magazine September 2012

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Phonebox Magazine 49
die front
ded by annatto seeds food colouring is
d is used to colour red early it is not added for newly unpink tandoori
Garden both looked Long may it continue.
al season
twitter: @phoneboxfoodie facebook.com/phoneboxfoodie www.phoneboxfoodie.wordpress.com
1) Steak and Ale pie: the Swan 2) Chow ki Tikki: Amaya
3) Penne Limone: Kasbah
4) Roast Beef Sunday Dinner: the Bell and Bear
5) Ham Hock Terrine: the Bull
Let me know your own top five on facebook/phoneboxfoodie
onebox foodie is in it’s lement. Bank holiday weekend saw the beer ndciderfestivalatthe
Innwithnotjustoneof
avouriteciders,buttwo alOrchardand
HALL OF FAME
This is the highly researched, defini- tive list of the all time top five dishes from around here!
tones),andasuperb eselection. As you read hope to be planted at
east’, enjoying either ay or the food trail on upported by the Rose
mises to be a treat.
n15thSeptember,Olney neyFoodFestival. The you don’t have to buy t graze away and pay
too), and the
g Olney Bake Off –
ave a go at being the ntry forms at the Bull.
BRUNCH
o moreish, youʼll often during the week for a
TIM’S TOP TIP
ch.
1⁄2 teaspoon caster sugar A pinch of salt
ggs direct from the ening at the Bell and
Put the butter into a small saucepan and allow it to melt slowly. Place the wine vinegar and lemon juice in another saucepan and bring to the boil. Meanwhile blend the egg yolks, sugar and salt in a liquidizer—then, with the motor still switched on, gradually add the hot lemon juice and vinegar.
all them up to
dish from the bottom up muffin (one per person,
r for a light toasting.
When the butter reaches the boil, start to pour this in very slowly in a thin trickle (with the liquidizer motor running all the time) till all the butter is added and the sauce is thickened. To keep it warm, place it in a basin over some hot water till ready to serve.
ater to the boil and
ou want it to have lots oiling. Once itʼs settled, er person and add them
will take a few minutes ey are doing it, make
Once your eggs are ready, plate up with the muffins on the bottom then add a slice or two (be generous) of the lovely smoked ham, a poached egg and then top with the hollandaise, scatter some chopped parsley and you have the perfect brunch to serve on a lazy weekend.
by John Tovey who
ter
ne vinegar emon juice
using ingredients purchased from Olney. Tim at www.timogrady.wordpress.com
· ·
For best results when poaching an egg, crack them into a little coffee or espresso cup then slide it into the water, makes it so much easier
From only £45
New In!
In the top five: Ham Hock & Mushroom Terrine